Easy Tomato Pie Recipes

Fresh Tomato Pie

 

Ingredients

• 1 (9 inch) Pie Shell
• 7 ripe Tomatoes (sliced)
• 1 Yellow Onion
• ¾ cup Mayonnaise
• 1/3 cup shredded Mozzarella Cheese
• 1/3 cup grated Parmesan Cheese
• Ground Black Pepper (to taste)
• 2 tsp fresh Basil
• 2 tsp fresh Oregano

Instructions

• Preheat oven to 350°F (175°C).
• Bake the pie shell for about 8-10 minutes, or until it turns brown.
• Slice the onion and layer in the bottom of the pie shell.
• Slice the tomatoes and arrange over the onions.
• Sprinkle black pepper according to your taste.
• Combine mozzarella cheese, parmesan cheese, and mayonnaise together in a medium mixing bowl. Toss well.
• Spread over the tomatoes in an even layer.
• Bake for 20-25 minutes, or until golden brown.
• Garnish with basil and oregano.
• Slice and serve hot.

Green Tomato Pie

 

Ingredients

• 1 recipe pastry for a 9-inch Double Crust Pie
• 3 tbsp All-Purpose Flour
• 4 tsp Lemon Zest
• 6 tbsp fresh Lemon Juice
• 3 tbsp Butter
• ¾ tsp ground Cinnamon
• 1 1/3 cups White Sugar
• ¼ tsp Salt
• 3 cups sliced Green Tomatoes

Instructions

• Place the bottom layer of the crust on a baking pan.
• Combine together flour, lemon peel, lemon juice, butter, cinnamon, sugar, and salt in a large bowl. Mix to blend well.
• Add tomatoes and toss to coat evenly.
• Spread the mixture over the pie crust.
• Cover the mixture with the top crust.
• Make slits over the top to allow the steam to escape.
• Bake at 450°F (230°C) for 10 minutes.
• Reduce the temperature to 350°F (175°C) and bake for another 30 minutes.
• Serve hot.

Zucchini Tomato Pie

 

Ingredients

• 2 cups chopped Zucchini
• 1 cup chopped Tomato
• ½ cup chopped Onion
• 1/3 cup grated Parmesan Cheese
• ¾ cup Biscuit Baking Mix
• ½ cup Milk
• 3 Eggs
• ½ tsp Salt
• ¼ tsp ground Black Pepper

Instructions

• Preheat oven to 400°F (200°C).
• Grease a 10-inch pie pan and set aside.
• Mix together zucchini, tomato, onion, and parmesan cheese in a bowl. Spread over the pie pan.
• Take another small bowl and combine biscuit mix, milk, eggs, salt, and black pepper together. Beat thoroughly until well blended and smooth.
• Pour over the vegetable mix in the pie pan.
• Bake for 30 minutes, or until a knife inserted in the center comes out clean.
• Remove and slice.
• Serve hot.

Beef and Tomato Pie

 

Ingredients

• 1 pound ground Beef
• 1 large Onion (chopped)
• 2 tbsp Ketchup
• ½ tsp Salt
• 2 cups Biscuit/Baking Mix
• 2/3 cup Milk
• 1 cup diced fresh Tomatoes
• ½ cup shredded Cheddar Cheese

Instructions

• Combine beef and onion in a skillet over medium flame. Stir and cook until the meat is no longer pink.
• Drain excess fat and remove from heat.
• Add ketchup and salt. Mix well and set aside.
• Mix together biscuit mix and milk until just folded.
• Transfer on a lightly floured surface and knead thoroughly for about 6-8 times.
• Thereafter, roll it out to a 10-inch circle and line it in a greased 9-inch pie plate. Flute the edges.
• Transfer the meat mixture into the crust.
• Sprinkle tomatoes.
• Bake at 425°F for about 20-25 minutes.
• Remove from oven and sprinkle with cheese evenly.
• Bake for additional 2 minutes, until the cheese has melted completely.
• Serve hot.

Singapore Sling Recipe

Singapore Sling

Ingredients

• 2 oz Gin
• ¾ oz fresh Lime Juice
• 2 tsp Benedictine
• ¾ oz Cherry herring
• 1 dash Angostura Bitters
• 2 oz Pineapple Juice
• 2 tsp Cointreau
• Soda Water
• 2 dashes of real Pomegranate grenadine
• Orange wheel (For Garnish)
• Pineapple wedges (For Garnish)
• Real Maraschino Cherry (For Garnish)

Preparation

• Mix together all the ingredients leaving aside soda in an iced shaker.
• Shake well and strain into a highball glass along with some ice.
• Top the mixture with a splash of soda water and then garnish with cherry, pineapple slice and orange wheel to serve.

Singapore Sling With Brandy

Ingredients

• ¼ tsp Brandy
• 2 oz Gin
• 1 ox Lime Juice
• ¼ tsp Benedictine
• 1 oz Cherry Brandy

Preparation

• Fill in a shaker half with ice cubes.
• Combine together gin, cherry brandy and lime juice into the shaker and shake well.
• Strain the mixture into a Collin’s glass that will also be filled with ice cubes.
• Now pour the Benedictine and brandy in the middle of the drink. Stir, garnish and serve chilled.

Singapore Sling Slush

Ingredients

• 2 ½ cup Pineapple Juice
• 2 cups Gin
• 4 cups Water
• 1 can frozen Pink Lemonade concentrate
• ½ cup Cherry Brandy Liqueur
• ½ cup Lemon Juice
• ½ cup White Sugar
• 30 Maraschino Cherries
• ½ cup Cherry Juice
• ½ cup Grenadine Syrup

Preparation

• Add together sugar and water in a large container. Let the sugar dissolve to prepare the solution for the addition of the rest of the ingredients.
• Once the sugar dissolves completely, add the grenadine syrup and all other juices, cherry brandy, gin and lemonade concentrate.
• Stir the mixture properly for the ingredients to blend well together and then refrigerate the mixture for 24 hours in freezer.
• Serve the slush in a glass along with lime soda, after 24 hours of chilling. You can garnish with fresh cherry and serve.

Singapore Sling With Greenall's Gin

Ingredients

• 2 parts Cherry Brandy
• 4 parts Greenall’s original London dry Gin
• Soda water
• Lemon Slices (To Garnish)
• Cherries (To Garish)
• 1 part fresh Lime Juice and Pineapple Juice (Mixed)
• Splash Angostura Bitters

Preparation

• Mix parts of Greenall’s gin to cherry brandy and lime and pineapple juice. Mix all until well blended.
• Add in a splash of angostura bitters and your Singapore sling splash is ready to be served.

Singapore sling recipes mentioned above will help you enjoy the authentic cocktail from Singapore as well as alterations made by perfect blend of new ingredients, both relaxing at home.

Best Blue Cheese Recipes

Red Onion and Gorgonzola Flatbread

 

Ingredients

• 1 package (¼ oz) active Dry Yeast
• 1 cup Semolina Flour
• 2 cups all-purpose Flour
• 2 tsp Salt
• 4 tbsp Olive Oil
• 1 medium Red Onion (thinly sliced)
• ½ tsp Red Chili Flakes
• 1 tbsp fresh Rosemary Leaves (crushed)
• 2 tbsp Balsamic Vinegar
• 4 oz Gorgonzola or other Blue Cheese (crumbled)

Method

• To make these irresistibly lip-smacking mini-pizzas, you will have to prepare the yeasted semolina dough first. In a large and clean bowl, take a cup of warm water and empty the packet of dry yeast into it. Stir and allow the frothy mixture to sit for five minutes.
• Add flour, a tablespoon of salt and 2 tablespoon of oil to the dough. Wrap the bowl with a plastic sheet, put the dish on a warm place for about an hour, and wait for the dough to rise.
• In a separate bowl, take the sliced onions, rosemary, the remaining olive oil, vinegar, chili flakes and salt. Mix the ingredients and keep the bowl aside.
• Preheat the oven to 450°C. Take two baking sheets and dust semolina over them. Dab a surface with some flour and place the yeast dough on top of it. Knead the dough until smooth and roll out small balls out of it. Using a rolling pin, flatten the balls as thinly as possible. Put the flat breads on each of the baking sheets. Top it with the onion mixture, generously sprinkle the blue cheese, and bake the pizza for 15 minutes until brown. Your lip smacking pizza is ready to be devoured.

Chicken, Bacon, And Blue-Cheese Sandwiches

 

Ingredients

• 4 slices Bacon (thick-cut)
• ¼ cup Mayonnaise
• 2 tsp Worcestershire Sauce
• 1 tsp Dijon Mustard
• 1 small Garlic Clove (crushed)
• 8 slices Crusty White Bread (lightly toasted)
• ¼ cup Roquefort or other soft Blue Cheese
• 4 Romaine Lettuce Leaves (ends removed)
• 8 to 10 oz meat from 1 whole Rotisserie Chicken (sliced)
• 8 Red Peppers (roasted)
• ½ Avocado (cut into thin slices)

Method

• Take a medium sized frying pan and cook the bacon in it over medium flame for about 10-15 minutes, or until crisp. Remove from heat and keep aside.
• In a bowl, take mayonnaise, mustard, garlic and Worcestershire sauce and stir well. Using a spatula or a knife spread the mixture on 4 bread toasts. Coat the rest of the bread toasts with blue cheese.
• Place a piece of lettuce, 2 red peppers, ¼  of the chicken slices, 3 slices avocado, and a slice of bacon on top of the blue cheese spread toast. Place the mayonnaise-spread toast on top, slice the sandwiches into halves, and use a toothpick to hold the sandwich together.

Try these blue cheese recipes at home and surprise your boyfriend or hubby with a lip-smacking dinner. Rest assured, he won’t stop raving about it for months to come.

Turnip Green Recipes

Collard Greens Recipe

 

Ingredients

• 2 ½ lbs Turnip Greens, chopped into 1 inch pieces
• 3 slices Bacon, cut into 1 inch pieces
• 2/3 cup chopped Onions
• 2 tbsp Apple Cider Vinegar 
• Salt and Pepper to taste

Procedure

• Take a large pan that is good enough to accompany bacon with turnip for cooking.
• Start frying the bacon until it’s a little crisp.
• Now, add the turnip greens and onions into the pan.
• Cook on low heat, stirring with wooden spoon, until greens are coated with bacon fat (about 2 minutes).
• Discard off the excess fat.
• Add just enough water that will cover the turnip greens and bring to boil. Putting a lid to the pan and on low heat, let all of it cook for a good one hour until tender. Season with salt and pepper.
• Stir occasionally and add a little more water. Increase heat to medium-high, stir often. Boil off nearly all the cooking liquid.
• Add vinegar. Taste and add salt and pepper if needed.
• Serve!

Mexican Turnip Greens Recipe

Ingredients

• 1 pound cleaned, chopped and cooked Turnip Greens
• 2/3 cup chopped Onions
• 1 tsp chopped Garlic
• 2 tsp ground Chile De Arbol
• 1 ¼ cups diced Tomatoes
• 2 ½ cups low-sodium Chicken Stock
• 4 tbsp Butter
• Salt to taste

Procedure

• In a large pot, add turnip greens and cover them in water. Bring to boil and then simmer for about 45 minutes until tender. Drain well.
• In a different pan, melt butter and then add onions, garlic, and Chile De Abrol. Sauté until the onions are soft and red.
• Add tomatoes and cook for 5 minutes. Now add turnip greens and chicken stock and bring to boil. Cook for another 15 minutes on low heat.
• Add salt to taste.
• Serve!

Turnip Green Pot Pie

 

Ingredients

• 2 stalks chopped Celery
• 1 chopped Bell Pepper (green or red)
• 1 chopped Onion
• 1 cup chopped Ham (1/2 inch pieces)
• 2 tbsp Olive Oil
• ¼ cup plain Flour
• 1 ½ cups Chicken Broth
• 2 lb frozen chopped Turnip Greens with Roots
• 1 ½ cups self-rising Cornmeal
• ½ cup self-rising Flour
• 2 tsp Sugar
• 1 lightly beaten Egg
• 2 tbsp oil
• 2 cups Buttermilk
• 16 oz cooked Black-Eyed peas
• ½ tsp crushed Red Pepper
• ¼ tsp White Pepper

Procedure

• In a stockpot, heat olive oil. Add ham and cook until light brown. Drain but save about 2 tbsp of oil.
• Add celery, bell pepper, and onion to the pot and sauté for about 5 minutes.
• Add flour and cook for a minute or two while stirring continuously.
• Gradually add broth, stirring constantly until thickened.
• Meanwhile, preheat the oven to 425°F.
• Bring the vegetable mixture to a boil and add turnip greens. Again bring to boil and simmer for about 10 minutes while stirring continuously. Add peas and seasonings to turnip greens and cook another 5 minutes.
• In a bowl, combine cornmeal, flour, sugar, egg, oil, and buttermilk and mix well.
• Pour the vegetable mixture into greased glass casserole. Top with cornmeal mixture.
• Bake for 20-25 minutes.
• Serve!

These were the few of turnip green recipes. You can experiment with more of the recipes by bringing your culinary skills into play or by trial and error method. Whatever it is, have fun and give your taste buds a relishing experience!

Recipes On Frugal Living

White Bean Soup

Ingredients

• 1 ½ pounds Sausage
• 2 Carrots
• 2 Celery Sticks
• 2 Medium Onions
• 3 cans White Beans
• 250 ml Chicken Broth
• 1 tsp Dried Thyme Leaves

Instructions

• This really is one of the most frugal dishes you can get your hands on. You can begin putting the dish together by dicing the carrots, celery sticks and the onions. Dice here, however, does not mean you chop the three mentioned ingredients really fine, it only means you chop them all up roughly. It’s after all a soup and soups do taste best when the vegetables are roughly chopped.
  Once you are done with roughly chopping the vegetables, proceed to heating a large sauce pan over a low flame. Once the pan is hot enough, add the sausages to it. Cook the sausages until they turn brown. Take the sausages off the heat, wait for them to cool and cut into thin slices.
• Add the carrots, celery sticks and the onions to the pan and cook for around eight to ten minutes.
  In a separate bowl, mash the white beans into a chunky puree and add it to the pan. You can then go on to add the chicken broth. Partially cover the pan and over a low flame simmer the soup for around twenty minutes.
• Once the twenty minutes is done with, you can be rest assured your soup is ready. Check for seasoning and serve hot!

Sweet Porridge

Ingredients

• ½ cup Semolina
• ½ cup Sugar
• 2 cups Milk
• 2 cups Water
• 2 tsp Ghee
• 2 pods Cardamom
• Cashewnuts, as much as you may need
• Raisins, as much as you may need

Instructions

• Even a life of frugality deserves elements of sweetness in it and what better way to get sweetness in your life than by making yourself a bowl of sweet porridge.
• Find yourself a medium sized pot or a large pot. Place the pot over a low flame and wait until it gets hot. Once the pot is hot enough, you can go right ahead and add the ghee to it.
• As soon as the fragrance of the ghee hits you in the face, add the semolina to the pot and roast until it turns light brown. Once you are sure that the semolina has turned brown, you can add the cashewnuts to the bowl and stir for a few seconds.
• Go ahead and add water now and let it simmer. This is what will help the semolina cook. The best way to find out if the semolina is cooked is to look at the bowl closely. If the semolina has absorbed the water, the semolina is cooked, if the water has not yet been absorbed by the semolina, it’s probably uncooked.
• Once you are sure about the semolina and the fact that it is cooked, you can add the milk to the bowl. Simmer it for a few seconds and then add the cardamom, sugar and the raisins. Wait for the sugar to dissolve in the porridge before you know it’s ready for sure!